Stuffed Chicken Breasts
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
cup cream cheese
1/3 cup blue cheese
5 Tblsp. butter
3/4 cup grated Swiss cheese
3 chicken breasts, 3/4 lb. each, skinned, boned,
3 Tblsp. Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs
4 Tblsp. clarified butter
cream cheese, blue cheese, butter and dash of
nutmeg. Form into 6 ovals, then roll ovals in
Swiss cheese. Chill at least 1 hour.
chicken breasts between sheets of waxed paper.
Spread each piece with 1/2 tsp. mustard. Put
1 cheese oval in center of each breast and enclose
completely with chicken.
ready 3 separate bowls containing flour, egg
and crumbs. Roll each breast in flour, then
egg, then crumbs and chill 1 hour again.
a heavy ovenproof skillet, sear breasts in butter
over high heat for 2 - 3 minutes or until lightly
pan to a preheated 400º oven and bake for
7 minutes or until chicken is cooked through.